Carbonara with house-cured pancetta

By: Seita Nakahara posted Nov 04th 2016 12:55PM

carbonara with house-cured pancetta

By Chef Seita Nakamura
 
70g         spaghetti
 
House-cured Pancetta
500g       Iberico pork belly
22g         juniper berries
12.5g      salt
10g         black pepper powder
7.5g        ground nutmeg
5g           (each) rosemary and sage
0.5g        chopped bay leaves
 
125ml      chicken stock
1/2 tbsp  (each) beef stock and cream
1              egg yolk
 
•     For the house-cured pancetta: Rub pork belly with juniper berries, salt, black pepper powder, ground nutmeg, rosemary, sage, and chopped bay leaves. Wrap the seasoned pork belly with cling wrap and keep chilled at 15°C for about two weeks. Heat frying pan over a low heat and sauté the house-cured pancetta until aromatic. Add in the chicken stock, beef stock, cream, and egg yolk and mix well. Keep warm.
•     Cook the spaghetti in a pot of boiling water until al dente. Drain well and place onto a serving plate. Spoon the house-cured pancetta over. Serves 1
 

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